In the present study, we aimed to improve the quality of wheat flour biscuits by amending defatted sesame cake. Fifty per cent incorporation of defatted white sesame and black sesame into biscuits improved protein, fat, crude fiber, mineral, and reduced the carbohydrate level. The textural attributes and color characteristics of the white sesame‐amended biscuits (WSB) were similar to that of the control biscuits. WSB scored highest upon subjecting to sensory evaluation over black sesame‐amended biscuits (BSB) and panelists scored them equal to the control biscuits. The likability of WSB was also revealed in consumer preference survey. Both WSB and BSB fortification improves the storability of biscuits by reducing the microbial contamination. Also the aqueous and methanolic extracts of 90‐day stored biscuits were non‐toxic to cell line (L929). Hence, it is proposed that defatted sesame cake incorporation enhances the nutritional and functional characteristics of biscuits and is also safe to consume. Practical applications Sesame cake is oil industry waste which contains considerable amount of valuable compounds such as proteins, minerals, dietary fiber, and vitamins. Nowadays, utilization of food industry waste into valuable dietary products is becoming challenging. Several traditional sesame products are available in the local markets which are made up of sesame whole seeds or sesame oil. Utilization of defatted sesame cake in preparing healthy bakery products is less explored. This study demonstrates the feasibility of using sesame cake (black/white) in development of biscuits as a promising healthy bakery product item for all age group. Also, the current approach also enhances the economy of sesame‐based industries by providing value to defatted sesame cake.
Aims: In today's scenario, the oil industry is striving for natural and newly synthesized bioactive compounds due to their distinct nutritional, safety and health benefits over chemically synthesized antioxidants. Sesame seeds are conventionally perceived as the wealthy source of bioactive lignans. Both water-soluble and oil-soluble lignans in sesame oil (SO) and sesame cake have been proclaimed to have therapeutic benefits on humans. On the contrary, linseed oil (LO) due to its high concentration of alpha-linolenic acid is prone to oxidation. To enhance the oxidative stability index (OSI) shelf life of LO, optimal formulations and admixtures of bioactive components with different mechanisms were studied. Study Design: Different combinations of oil bends were prepared using SO and LO and the quality characteristics were compared with the pure oils. Place and Duration of Study: Centre for Rural development and technology, Indian Institute of Technology – Delhi, Delhi (India) Methodology: Physical and biochemical analysis for the oil blends and pure oils were done. Along with that sensory and shelf life analysis of the fried products were also done using standard procedures. Results: The oxidative stability of all the oil blends and pure oils were measured at 110°C, 120°C and 130°C. Out of all the ratios, 50:50 wt/wt of LO, WSO, BSO and their blends were exposed to deep fat frying. After frying blends were evaluated for physical and biochemical analysis. Fried potato chips were evaluated for its sensory attributes, moisture loss and fat absorption. Conclusion: It is proposed that the OSI of LO was upgraded by blending. No significant changes were observed in the FTIR and SF/USF acid ratios of the blends and pure oils throughout the frying days implicit satisfying OSI. Sensory attributes, moisture loss and fat absorption exhibit no significant differences between potato chips fried in WSO, BSO and blends BSO: LO, WSO: LO over 5 days of frying.
With the benefits of protein and relative retention of nutrition over other fried snacks, this study was used to formulate crunchy snacks using composites of rennet casein (RC), barley flour (BF), sweet potato flour (SPF), and rice flour (RF) with emphasis on protein. Central Composite Rotatable Design (CCRD) of Response Surface Methodology (RSM) was utilized to study the combined effects of SPF (20–35), BF (15–30), RF (30–40), and RC (10–30); all being in parts; on Water Absorption and Solubility Indices, L*, a*, and b* values, and Sensory attributes (flavor, color & appearance, texture, and overall acceptability) on the formulated composite extruded snack. An optimized product with carbohydrate, fat, protein, fiber, and β‐glucan (each 57.21%, 6.73%, 24.30%, 3.89%, and 2.16 mg/100 g, respectively), was reached with desirability quotient of 0.894. RSM was found to be a useful optimization tool for the formulation, also study the effect of ingredients. Practical applications The purpose of the present study was to develop and optimize nutritionally enriched extruded snack formulation using composite flour (barley, rice, and sweet potato) and milk protein (casein). It further aims to study the effect of these ingredients on the physicochemical and sensory properties and instrument color characteristics of the product. The formulated product was rich in protein, β‐carotene, β‐glucan, and minerals due to the pooled benefits of casein, barley, and high carotene sweet potato, thus making it an alternative nutritious functional product compared to other complementary snacks.
No abstract
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
customersupport@researchsolutions.com
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
Copyright © 2025 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.